Journal of Food Engineering

Journal of Food Engineering, Vol.59, No.2-3 Entire volume, number list

ISSN: 0260-8774 (Print)

In this Issue (29 articles)

105 - 110	Experimental study of vacuum cooling of cooked beef in soup Houska M, Sun DW, Landfeld A, Zhang ZH
111 - 116	Rapid comparative wear evaluation of oilseed screw press maintenance materials in Nigeria Aluko OB, Oluwadare GO, Ola IA, Makanjuola GA
117 - 121	Effect of accelerated aging on the physicochemical and textural properties of brown and milled rice Gujral HS, Kumar V
123 - 128	Modeling the starch retrogradation kinetic of durum wheat bread Del Nobile MA, Martoriello T, Mocci G, La Notte E
129 - 135	Rheological properties and colour evaluation of papaya during osmotic dehydration processing Rodrigues ACC, Cunha RL, Hubinger MD
137 - 142	Energy reduction during chocolate conching using a reciprocating multihole extruder Jolly MS, Blackburn S, Beckett ST
143 - 150	Accurate and fast temperature mapping during ohmic heating using proton resonance frequency shift MRI thermometry Ye XF, Ruan R, Chen P, Chang KH, Ning K, Taub IA, Doona C
151 - 160	Mathematical modelling and simulation for the drying process of vegetable wholesale by-products in a rotary dryer Iguaz A, Esnoz A, Martinez G, Lopez A, Virseda P
161 - 167	Residence time distribution in a co-rotating, twin-screw continuous mixer by the step change method Ziegler GR, Aguilar CA
169 - 175	Effect of osmotic pretreatment and pulsed electric field on the viscoelastic properties of potato tissue Fincan M, Dejmek P
177 - 180	Influence of sodium citrate and potassium-sodium tartrate on gelation of low-methoxyl amidated pectin Marudova M, Jilov N
181 - 190	Computation of airflow effects on heat and mass transfer in a microwave oven Verboven P, Datta AK, Anh NT, Scheerlinck N, Nicolai BM
191 - 198	Predictive modelling of post-harvest quality evolution in perishables, applied to mushrooms Lukasse LJS, Polderdijk JJ
199 - 208	The spouted-bed roasting of barley: development of a predictive model for moisture and temperature Robbins PT, Fryer PJ
209 - 219	Effect of thermomechanical treatment on the rheological properties of crosslinked waxy corn starch Nayouf M, Loisel C, Doublier JL
221 - 227	Correlations for shrinkage, density and diffusivity for drying of maize and green peas in a luidized bed with energy carrier Hatamipour MS, Mowla D
229 - 235	Wine tartaric stabilization by electrodialysis and its assessment by the saturation temperature Goncalves F, Fernandes C, dos Santos PC, de Pinho MN
237 - 243	Heterogeneity during autoxidation of linoleic acid encapsulated with a polysaccharide Ishido E, Minemoto Y, Adachi S, Matsuno R
245 - 252	A mathematical model to study the influence of wireless temperature sensor during assessment of canned food sterilization Marra F, Romano V
253 - 258	Modelling effective moisture difusivity of rough rice (Lido cultivar) at low drying temperatures Iguaz A, Martin MBS, Mate JI, Fernandez T, Virseda P
259 - 266	Design and simulation of a solar dryer for agriculture products Bennamoun L, Belhamri A
267 - 275	The role of heat and mass transfer phenomena in atmospheric freeze-drying of foods in a fluidised bed Di Matteo P, Donsi G, Ferrari G
277 - 283	Characteristic innovation of a food drying process revealed by the physicochemical analysis of dehydration dynamics Konishi Y, Kobayashi M
285 - 290	Role of feed rate and temperature in attrition grinding of cumin Goswami TK, Singh M
291 - 296	Error associated with assuming a finite regular geometry as an infinite one for modeling of transient heat and mass transfer processes Turhan M, Erdogdu F
297 - 307	Mathematic model of an integrated blancher/cooler Arroqui C, Lopez A, Esnoz A, Virseda P
309 - 317	Enhanced expression of juice from soft vegetable tissues by pulsed electric fields: consolidation stages analysis Lebovka NI, Praporscic L, Vorobiev E
319 - 325	Application of an effective diffusion model to the adsorption of Aspartame on functionalised divinylbenzene-styrene macroporous resins Bautista LF, Plata MM, Aracil J, Martinez M
327 - 330	Preparation technology for semi-fluid high-energy food Zhang M, Duan ZH, Huan YJ, Tao Q